Put the flour and salt into the bowl of an electric mixer fitted with the dough hook. Add the water and the starter. Mix on low for about 3 minutes, or until a dough has formed. Cover the bowl with plastic wrap and set aside at room temperature for 45 minutes.

*Punch the dough down, knead it briefly in the bowl and cover it with plastic wrap and set aside at room temperature for a further 45 minutes.

Repeat the above step* one more time.

Lightly oil a work surface and turn the dough out onto it. Knead briefly and shape into a smooth ball and cover with a damp tea towel. Leave for 30 minutes.

Cut the dough into 4 even portions. Working with one portion at a time, flatten each piece out into a rough rectangle. Starting with the long edge, roll the dough tightly into a sausage shape. Using the palms of your hand, roll the ends into points.

Lay a tea towel out on a bench and flour it generously. Lay the baguettes on the tea towel, pinching the towel up between each piece of dough to keep them separated. Leave to rise for about 30 minutes, until puffy.

Preheat the oven to 200°C. Gently place the baguettes onto a baking sheet lined with baking paper. Use a serrated knife to make four diagonal slashes in each. Use a spray bottle to squirt some water into the oven before the baguettes go in and then immediately turn the temperature down to 190°C. Slide the baguettes in and bake for about 20 minutes, turning the tray around after 15 minutes.